いわしてんぷら、五目汁、とりなっ葉炒め

イワシには、マイワシ、ウルメイワシ、カタクチイワシといった種類があります。その中でもマイワシは6月〜10月に旬を迎え、特に6月にとれるものは関東地方では入梅イワシと呼ばれ、脂がのっていて非常に美味しいとされています。また、三重県にはイワシを使ったいわしずしという郷土料理があります。　　　　　　　　　　　

今日はいわしてんぷらとして出ました。衣はサクサク、イワシのあっさりとした身に甘酸っぱいソースがさっぱりとして、暑い日にもぴったりの味でした。

Iwashi Tempura, Gomoku Soup, Stir-Fried Chicken and Leafy Greens

There are several types of sardines (iwashi) in Japan, such as ma-iwashi (Japanese pilchard), urume-iwashi (round herring), and katakuchi-iwashi (Japanese anchovy). Among these, ma-iwashi is in season from June to October. Those caught in June are especially prized, and in the Kanto region, they are called "Nyubai Iwashi" (early rainy season sardines). These fish are rich in fat and known for their exceptional flavor. In Mie Prefecture, there is also a local dish called "iwashi-zushi", a type of sushi made using sardines.

Today, iwashi was served as tempura. The coating was crispy, and the light flavor of the fish paired perfectly with the sweet and tangy sauce. It was a refreshing dish, just right for a hot day.